‘PINANGAT NA ISDA ‘ (Fish Soured in Tomato and Calamansi) *Pinangat is a Filipino dish that’s a cross between ‘Sinigang’ (Filipino Sour Soup Stew) and ‘Paksiw’ (Filipino dish simmered in vinegar)
INGREDIENTS:
3-4 pcs. mackerel, sapsap or galunggong, cleaned and gutted
1 thumb ginger, peeled and sliced
1 medium onion, peeled and sliced
2 medium tomatoes, chopped
2-3 tbsps. squeezed juice from calamansi or calamondin
water, enough to cover the fish
cooking oil
salt & pepper to taste
Substitutes ( for souring):
– sampaloc or tamarind
– kamias or bilimbi fruit
– hilaw na manggang kalabaw or unripe large mango
PROCEDURE:
– In a pan or pot place half of the the ginger, onions and tomatoes
– Place the fish on top and plae remaining half of th ginger, onions and tomatoes
– Slowly add the water and calamansi juice and season with salt & pepper
– Let it boil then add a sprinkle of cooking oil
– Let simmer until the fish is cooked or half of the water has evaporated
– Best served with steamed rice and some patis or fish sauce dip
